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Homemade Pistachio Milk

- Makes about 3-4 cups

You’ve probably already seen my homemade almond milk recipe several times here. Let me show you another magical green vegan milk substitute that will blow your mind. This easy, peasy pistachio milk recipe requires minimal soaking time and blends way more easily than almond milk. It’s not just sweet, nutty and delicious but also rich in protein, fiber and healthy fats.

Image by Luisa Brimble
Ingredients for Homemade Pistachio Milk

  • 1 cup raw shelled pistachios 

  • water for soaking pistachios

  • 3 cups water, for blending 

  • 2-3 tablespoons maple syrup (or honey)

  • 3-4 green cardamoms 

  • cheese cloth or nut milk bag

Recipes

  1. Soak pistachios in 4-5 cups water for 5-6 hours. In warm weather, leave them in the refrigerator to soak.

  2. Using a mortar and pestle, pound green cardamoms until fine. Discard shells and set aside pounded seeds.

  3. Drain water from pistachios, discard the murky water and rinse nuts. Blend 3 cups of water, soaked pistachios, cardamom powder and maple syrup until very smooth.

  4. Place a strainer lined with 2-3 layers of cheese cloth (or a nut milk bag) over a large bowl or saucepan. Strain the blended mixture through the cheesecloth/bag for about 20 minutes. Next, squeeze the cloth/bag of ground nuts to get as much milk out as possible. Serve chilled. Refrigerate for up to 3 days.

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